umeboshi making (marinate hen)

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Already the plum arriving, now the shank! When it purchases, they are the high pickled plums, but it is possible to soak simply even with home.When one time it makes, even with the lunch making large participating! It is not necessary to prepare the red ji [so], method of making the white pickled plums was collected.

The plum which is suited for the pickled plums making

– When those which become colored yellow (the blue plum is soaked to become the pickled plums where the skin is hard, when it matures too much, because the truth collapses, job is serious)
– Case of the blue plum, until it becomes yellow, it keeps at room temperature.
– If possible, the south high plum will be chosen.It is the kind which is optimum to the pickled plums making.(¥580 – It has arrived with about 680/kg.)
Although the pickled plums are soaked, the container which faces

Container (the photograph right) of clay pot (the photograph left) and hoe low/row and glass bottle.Because it is strong in salinity and acid, it is suitable.Shape expectation are how ones being easy to remove the plum, it is convenient.(Those of plastic metallurgy being attached make do not face)
About salinity
– Case we would like to make salinity moderate, after the pickled plums being completed, equal to the amount which is used pulls out the salt.When sousing, when it decreases the salt, because it becomes the cause the mold occurring, the salt does not have to be decreased.
Material of pickled plums making

The plum 1kg which becomes colored yellow
Salt (it is, it is rough the salt,) 180g
You are not concerned either the te low-class distilled spirits 100cc (without)
The container which soaks the pickled plums
dish to weigh
choice but to hang out the plum

describes the steps on the next page of pickled finally.
procedure of making umeboshi

(marinate)

1 plum is gently washed with water, bamboo skewer or toothpick to remove the poor in. (at this time, rather than water, and give the apple cider vinegar, minerals is so good without falling. )
2 put the plums on the ball, beam plenty of water, 5unplug the evil hour soak. (soak time is, it is strong yellowish5time, if ripe3to approximate the time. if the plum south high30minute~1time)

3 up to sieve the plum, turn off the water while, containers and dishes (for weight) disinfect the. wash from every corner, turn the hot water to disinfect firmly over, wipe off the moisture with a dry clean cloth. does this leave may be given, in addition shochu, once the lid is perfect and disinfect the inside of the bottle.

4 to the bottom of the container, pretend a handful of salt evenly, the plum2when you stage side by side, sprinkle salt also. repeat this, increase the amount of salt as it goes to the stage on the.
5 when you have finished the last stage side by side, to shake the salt before, turn the shochu multiplying. (this can be omitted) marinate completion put the dishes for the weight.

6 to the lid in a cool, dark place3week~1months (7from late may8mon in early) storage.

point in the pickled

– if the mold had occurred on the surface of the plum, shochu1ball into the cup, you just shake the plum wash moldy. back to wipe the container filled with clean dry cloth, shake the small amount of salt from the top.

– if you have had fungus umezu, plums (in the same manner as above) wipe wash with shochu. umezu is taking a mold from the surface of, strain the coffee filter, you put a pot on the fire until just before boiling. wash the container from, the boiling water disinfection. weigh the amount of plum, that5%marinate with salt of the. pour umezu, in addition to much wear plum shochu, and store in a cool, dark place.

– marinate time is short, ume can not be delicious. 1there is no problem with marinated months beyond the.

what how? with the exception of time without access, to work20i think less than a minute. once marinated in, when, just keep looking at the appearance of mold or not. i, in this year3but th, since there is no mold that was growing more than once a, i think it’s okay not so much in suspense. marinate before, disinfection of the container only, let’s firm.

use of umezu and his doyoboshi is, 7from late may8mon in early, since the article is scheduled to, to enjoy!

(material: Fine )

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